There is no better way to start a morning than with pancakes made with fresh
blueberries. This week with Good Food with Evan Kleiman, hear about a
great recipe for this homemade favorite. Plus Debbie Lee explains what
Korean pub food is. And Steve Sando of Rancho Gordo introduces us to a
really authentic Mexican ingredient called huitlacoche, or corn smut.

FROM THIS EPISODE

This week on Good Food with Evan Kleiman, hear about Korean pub food from Debbie Lee of The Next Food Network Star. Corn smut or fungus is considered a bad thing by industrial farmers. For Steve Sando, it's an incredible delicacy called huitlacoche. Kevin Sinott explains all the different labels attached to coffee. Antoinette Bruno shares the names and desserts of some of LA's best pastry chefs. If you're looking for something lighter, Tom Kaplan of Hugo's has frozato, a soft-serve frozen dessert made with sweet potatoes. Jared Brandt tells us what we can expect from natural wine. Plus Jonathan Gold takes us to Waterloo and City, the new gastro-pub in Culver City. And Brandon Boudet of Dominick's shares his secret for blueberry pancakes and New Orleans-inspired snow cones.

Debbie Lee is the chef/owner of the Ahn-Joo Korean Snack Food truck. She plans on opening a bricks-and-mortar restaurant later this year. The truck specializes in Korean pub food like fried chicken. Debbie first came onto the scene as a contestant on The Next Food Network Star.

3. With a rubber spatula, fold
wet ingredients into dry ingredients. Combine, but do not over mix (lumps
of dry mixture are ok).

4. Place egg whites in a kitchen-aid
bowl and whisk on medium speed until foamy. Switch speed to high and whisk
until stiff but no dry peaks form. With a rubber spatula, fold whites
into batter in thirds.

7. Cook 2 1/2 minutes on each side
serve. Serve with butter and real maple syrup.

Cheryl Gaines of It Began in the Garden grows herbs for teas. She also grows and dries stevia, which is an alternative sweetener.

Josh Loeb and Zoe Nathan of Rustic Canyon and Huckleberry in Santa Monica are holding a fundraising dinner and silent auction for Project Lemon-aid. Money raised will go to hiring back teachers that have been let go because of budget cuts. The silent auction items will be online August 6-13.

The Santa Monica Farmers Market quarterly panel will be moderated byEvan Kleiman. It's August 12 at 7 pm and is free and open to the public. The topic is meat and sustainability.

Steve Sando runs Rancho Gordo, a food company specializing in ingredients native to the Americas. Steve loves huitlacoche or corn smut, a fungus that grows on corn. It's commonly served on quesadillas.

In a medium bowl combine the masa harina, water, and salt and stir until smooth.

The dough should be slightly sticky and form a ball when pressed together. To test, flatten a small ball of dough between your palms. If the edges crack, add water, a tablespoon at a time until a test piece does not crack.

Place a small ball of dough between two pieces of waxed paper and press or roll into a small tortilla.

Folding the raw dough, make a pocket, and fill with a tablespoon each of Sauteed huitlacoche and queso blanco. Seal the edge. Cook on grill for 5 minutes until golden brown.

Tom Kaplan owns Hugo's in West Hollywood and in the San Fernando Valley. They started 30 years ago as a butcher shop. Their menu now includes many vegan and gluten-free items. At their Atwater Village taco stand, they are selling Frozato, which is a soft-serve frozen dessert made with sweet potatoes.

Jonathan Gold is the Pulitzer Prize-winning food writer for the LA Weekly. This week, Jonathan visits Waterloo & City on Washington Boulevard in Culver City. He likes their selection of terrines and charcuterie.